Novel high-calcium waterfowl dried meat and preparation method thereof

A technology of poultry meat and high calcium is applied in the field of waterfowl jerky to achieve the effect of increasing calcium and phosphorus content and promoting growth

Active Publication Date: 2012-01-25
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] But, also there is not about the preparation method of the novel high-calcium poultry jerky that is rich in calcium, p

Method used

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  • Novel high-calcium waterfowl dried meat and preparation method thereof
  • Novel high-calcium waterfowl dried meat and preparation method thereof
  • Novel high-calcium waterfowl dried meat and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0042] A new type of high-calcium waterfowl jerky according to the invention, after slaughtering geese or ducks, scalding, depilating, removing viscera, cleaning, cutting off claws, wings, tail fat glands, removing beaks, peeling goose skin or duck skin, and removing goose skin or duck skin. Twist the skin or duck skin into a puree; take the breast meat and leg meat of a goose or duck, peel off the muscles from other parts, and twist the muscles into a puree; the skeleton is frozen, smashed, crushed, and colloidally ground to make a taste No sand sample, get bone slime; batching, chopping, molding, fermentation, freezing, dicing, baking, cooling, vacuum packaging, microwave sterilization, to get a flavor of Enteromorpha and rice wine, and has anti-oxidation and immune regulation Function, the dried waterfowl meat product rich in calcium, polysaccharides, polypeptides and galacto-oligosaccharides, the preparation method specifically includes the following steps:

[0043] (1) Pr...

Embodiment 2

[0056] With embodiment 1, its difference is: (1) aspect enteromorpha powder preparation: earlier fresh enteromorpha is soaked 10~15min in the sodium hydroxide solution that temperature is 70~80 ℃, mass concentration is 1~5%; ( 2) Preparation of whey powder hydrolyzate: the addition amount of lactase is 0.07-0.08%; the activity of neutral protease is 3000-4000u / g, and the addition amount is 0.03-0.05%; %, first at 39°C, keep warm for 15-18 hours, then heat up to 48-50°C, keep warm for 12-14 hours; (3) Ingredients: in the mixture, duck or goose puree: pork paste : bone paste: the skin paste of duck or goose is placed in the chopping machine according to the mass ratio of (6~4):2:(0.4~0.6):(0.2~0.3), and the total weight of meat paste and bone paste is added 13-17% sweet-scented osmanthus fermented glutinous rice, 6-8% soybean protein powder, 3-4% enteromorpha powder, 14-16% whey powder hydrolyzate.

Embodiment 3

[0058] With embodiment 1, its difference is: (1) aspect of the preparation of whey powder hydrolyzate: the addition amount of lactase is 0.08~0.10%; The activity of neutral protease is 4500~5000u / g, and addition amount is 0.05~0.06 %; the amount of flavor protease added is 0.07-0.10%. First, at 40°C, keep warm for 12-15 hours, then heat up to 50-53°C, keep warm for 10-12 hours; (3) Ingredients: Mixture In the process, duck or goose puree: pork paste: bone paste: duck or goose skin paste is placed in the chopping machine according to the mass ratio of (8-6): 2: (0.6-0.8): (0.3-0.4) Add osmanthus fermented glutinous rice wine with 17-20% of the total weight of meat paste and bone paste, 8-10% soybean protein powder, 4-6% enteromorpha powder, and 16-20% whey powder hydrolyzate.

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Abstract

The invention discloses novel high-calcium waterfowl dried meat and a preparation method thereof, which are characterized in that the method comprises the following steps: the step of preparing fermented glutinous rice; the steps of killing a goose or a duck, removing the feather through hot water, removing the internal organs, cleanly washing the meat, cutting away the feet, the wings and the uropygial gland, removing the beak, peeling off the goose skin or the duck skin, crushing the goose skin or the duck skin into skin paste, taking the breast meat and the leg meat of the goose or the duck, peeling off muscles in other parts and crushing the muscles into meat paste; the step of obtaining bone paste through freezing, crushing, pulverization and colloid milling on a framework; the step of preparing enteromorpha powder, pork paste and whey powder hydrolyzate; and the steps of proportioning, cutting and stirring, forming, fermentation, freezing, dicing, baking, cooling, vacuum packingand microwave sterilization to obtain the waterfowl dried meat product. The novel high-calcium waterfowl dried meat has the advantage that the method of preparing the special flavor waterfowl dried meat with rich calcium, polysaccharide, polypeptide and galactooligosaccharide and with antioxidation and immune regulation functions by utilizing waterfowl meat, bone paste, fermented glutinous rice, whey powder hydrolysate, enteromorpha and soybean protein powder is disclosed for the first time.

Description

technical field [0001] The invention relates to a water poultry jerky, in particular to a novel high-calcium water poultry jerky and a preparation method thereof. Background technique [0002] Calcium is an indispensable and important metal element for human health and longevity. It plays an extremely important role in physiological processes such as human nerves, muscle stress, nerve impulse conduction, heart rhythm maintenance, blood coagulation, and cell adhesion. Calcium deficiency in the human body may cause many diseases. According to the results of the national dietary nutrition survey, the actual intake of calcium in our country is generally low, the daily calcium intake of the population is only half of the recommended amount, and the actual intake of children and pregnant women is less than half of the recommended intake . Therefore, the development of calcium supplement food has very important significance. Poultry bones contain a variety of nutrients needed by...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 潘道东曹锦轩曾小群
Owner NINGBO UNIV
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